Cinnamon Ice Cream Recipes

HOMEMADE CINNAMON ICE CREAM

Steps:

• In a large saucepan, bring heavy cream, milk,vanilla bean and cinnamon sticks to a simmer and cook for 12 minutes, stirring frequently.
• In a bowl, combine sugar and egg yolks.
• Very slowly add cream mixture, a little at a time, stirring constantly until eggs are warm to the touch.
• Add mixture back to the saucepan and cook over low hear until the mixture coats the back of the spoon.
• Transfer to a bowl and cool.
• Refrigerate until chilled.
• Remove the vanilla bean and cinnamon sticks.
• Freeze according to ice cream manufacture's directions.
• This makes a small freezer of ice cream.

CINNAMON ICE CREAM (FOR ELECTRIC ICE CREAM MACHINE)

Steps:

• Lightly beat egg yolk (if using).
• Stir in sugar and 1/2 cup of half& half (if not using the egg yolk, just combine the sugar and 1/2 cup of half& half) in a saucepan.
• Cook over low heat (or microwave) stirring frequently, until mixture thickens a bit.
• Whisk cooked mixture together with remaining ingredients.
• Cool and chill mixture for a few hours (1-2 hours).
• Pour cold mixture into ice cream machine and process according to manufacturer's directions.

CINNAMON ICE CREAM

Steps:

• In a saucepan over medium heat, heat the half-and-half, cream, vanilla, cinnamon stick and ground cinnamon, whisking occasionally to make sure the mixture doesn?t burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
• Whisk together the egg yolks and the sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don?t have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
• Meanwhile, in a bowl, put two handfuls of ice cubes in the bottom, and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces and cinnamon sticks) and into the smaller bowl. Chill 3 hours, then continue according to the directions of your ice cream maker.